What are the responsibilities and job description for the Extern position at MOMOFUKU?
Momofuku
Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with “the rise of contemporary Asian-American cuisine" by the New York Times and named the “most important restaurant in America” by Bon Appétit magazine, Momofuku has restaurants in the New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks.
About Momofuku Noodle Bar, Uptown
Founded by Chef David Chang, Momofuku Noodle Bar first opened in New York City’s East Village in 2004. At this second location in The Shops at Columbus Circle, the menu includes ramen, buns, and a roster of dishes that change with the seasons. It also features a full bar.
Momofuku partners with a number of culinary schools across the country to offer required externships to students. All Externs will work alongside Momofuku’s Line Cooks to learn every aspect of the kitchen. Our restaurants vary in concepts and so do our kitchens! Externs will not only experience an extensive kitchen but execute passed plates, a la carte offerings, chef specials and evolving menu items.
Skills and Requirements
Previous kitchen experience is a plus!
Currently enrolled in a Culinary School
Must be authorized to work the U.S. and provide proper documentation
A passion for food, exceptional work ethic and dedication
Salary : $18 - $24